Before you can make the Garlic Cream Sauce with Chicken and Spaghetti Sauce, you need to roast a squash. I don’t cut mine in half as it’s so much easier to slice after it’s baked.
Throw your spaghetti squash on a baking sheet lined with aluminum foil. Bake in a 375 degree oven for 45-50 minutes. Remove from the oven and let stand 15 minutes. When it’s cooled off, slice the squash in half and remove the seeds with a spoon. Then take a fork and scrape out the flesh of the squash – this is the part that looks like spaghetti.
Now onto the rest of the recipe!
Garlic Cream Sauce with Chicken and Spaghetti Squash
1lb boneless skinless chicken breast grilled and cut into cubes
1 medium spaghetti squash cooked and seeded
1 pint heavy cream
8 oz cream cheese with chives
1/2 medium white onion
1 15oz can petite diced tomatos
1/2 cup grated parmasean cheese
1 cup cooked spinach
1/2 cup sliced mushrooms
1/2 tsp salt
1 tbs oregano
1 1/2 tbs garlic powder
1 tsp lemon pepper seasoning
Sauté tomatoes, spinach, mushrooms and onions in medium sauté pan. In a separate
medium sauce pan, combine cream cheese with heavy cream and Parmesan
cheese. Warm on medium until the cheese melts, stir often. If your medium sauce pan will fit all the ingredients, you that. If not, use a mixing bowl and combine the chicken, vegetables and cheese sauce.
Add in the seasoning and mix. Serve the sauce over the spaghetti squash.Phase 3 – Omni-Drops Program through Omnitrition